Main ingredients
traditional doenjanggochujangDasidamedium-ground gochugaruwhite starch syrupMiwonsesame oilminced garlicinstant rice
Lim Sung-geun's Jabakjabak Gangdoenjang
A barbecue-restaurant-style ssamjang gangdoenjang that uses blended cold rice or tofu to create a mild, savory depth without being salty.
Ingredients needed 3 servings
Recipe
Cooking tips
- Blending in rice or tofu is the key secret to taming doenjang's harsh saltiness while adding a smooth savory depth and thick consistency.
- Because it contains rice, undercooking can cause it to spoil quickly, so be sure to boil it thoroughly until bubbles rise and the mixture is vigorously bubbling throughout.
- Serve alongside grilled meat as a ssamjang substitute, or mix it into rice for an excellent rice-stealing side dish.
Recommended for
- Those who want to use leftover cold rice or tofu to create a unique and excellent side dish.
- Those who want an all-purpose barbecue-restaurant-style ssamjang that is not salty but bursts with savory depth.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Lim Sung-geun's All-Purpose Gangjungjang
- Kim Jin-soon's Ureong Gangdoenjang
- Baek Jong-won's Rural Gjangjungjang
- Lee Hye-jung's Gangdoenjang
- Solo Cooking God Meat Gjangjodang
- Striker Chef's Tuna Gangdoenjang
- Striker Chef's Tuna Gangdoenjang Bibimmyeon
- Yoon Yi-ryeon's Gangdoenjang-guk
- This Man's Cook Non-Salty Gangjungjang
- Kim Dae-seok's Gang Doenjang
